July 15, 2012
This recipe has 7 ingredients. It takes a total of 40 minutes of time and makes 12 servings. All the ingredients are very basic and I already had all of them in my pantry cupboard and fridge. I did make a few changes, I made my biscuits larger than the recipe suggested, so I ended up with a total of 9 biscuits. My family prefers large biscuits so we can slather them in jam or gravy and the larger the surface area the better. To ensure that your biscuits turn out perfect make sure to do a few essential steps. First, make sure that the butter is very cold. I cut my butter into pieces and then place it in the freezer for approximately 5 minutes. This allows the butter to stay cold while being cut into the dough. This is essential for having fluffy biscuits. Secondly, and most important barely touch your dough after adding the buttermilk, mix the ingredients until they form a dough and no more. Very gently pat the dough into a circle and press your biscuit cutter into the dough, turn the biscuit cutter in a circle. This turning ensures that the edges will turn out perfectly in the oven. Close the door to the oven and do not open for at least ten minutes. If you open the door too soon your biscuits won't rise, so avoid the temptation. That it!
I love how easy this recipe is to follow and the finished biscuits have a great taste. The recipe was so easy that my 6-year-old was able to help me with the entire recipe. The taste is slightly sweet and the buttermilk creates a great flavor. They were perfect with the homemade strawberry jam that I canned last month, yum! I will definitely make this recipe again.
For the recipe go to Southern Biscuits.